Chicken salad with crunchy vegetables is a healthy and good single dish, ideal for the summer season. The chicken, simply grilled, is accompanied by vegetables just fried in the pan to keep their bright color, crunchy texture and their precious nutritional contribution. To make everything even more delicious, the preparation is finally enriched with cubes of mortadella and toasted almonds. Simple and very fast, this preparation can be put in the bag and carried anywhere; from the office to the beach, every occasion is the right one.
Collect the almonds in a pan and toast them for a few minutes. Turn off the stove and let the almonds cool.
Peel the carrot and zucchini, cut them into rounds and cook them in a pan with a drizzle of oil and the clove of garlic, over high flame, for a few minutes, they must remain crunchy.
Transfer the vegetables to a bowl, add the almonds and a few chopped leaves of fresh mint (3), mix and set aside.
Heat a non-stick pan, arrange the chicken slices and grill them without adding fat, taking care to turn them halfway through cooking.
Cut the mortadella into cubes and add them to the crunchy vegetables (5).
Also add the chicken by shredding it with your hands (6).
Mix the salad and then dress it with a drizzle of raw oil, some pepper and a few more mint leaves. Transfer it into a container, close and put in the refrigerator.
Chicken salad can be stored in the refrigerator for 2-3 days, closed in a special container with an airtight seal.